[Comparative study of vitamin C of cabbage cultivars (Brassica oleraceae L., var. capitata L.), before and after their processing in sauerkraut]

Arch Latinoam Nutr. 1983 Mar;33(1):45-56.
[Article in Portuguese]

Abstract

Determination of vitamin C was carried out in 23 cabbage cultivars before and after processing as sauerkraut under natural lactic acid fermentation Ascorbic acid was determined by Tillmans colorimetric method. It was verified that vitamin C content in cabbages ranged from 12.0 to 112.5 mg/100g. In sauerkrauts, levels ranged from 5.8 to 52.0 mg/100g, and in sauerkraut juices, ascorbic acid ranged from 2.1 to 48.8 mg/100g. Vitamin C retention percentage in sauerkraut and in sauerkraut juice, ranged between 61.9% and 100.0%. Early cabbage cultivars presented the highest vitamin C contents. In sauerkrauts and brines, ascorbic acid was in direct relation with its contents in the raw material. Ascorbic acid retention percentage in the final products did not show any relationship with its content in raw material.

Publication types

  • Comparative Study
  • English Abstract
  • Research Support, Non-U.S. Gov't

MeSH terms

  • Ascorbic Acid / analysis*
  • Ascorbic Acid / metabolism
  • Brassica / analysis*
  • Fermentation
  • Food Handling*

Substances

  • Ascorbic Acid